Farmhouse Chicken Stew
with Savoury Biscuits
Cozy up to the fire and dig into this far hearty farmhouse chicken stew. Packed to the brim will all the fall farm veggies you could hope for. Grab a spoon and dig in!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Poitrines de poulet
1 pièce(s)
Carotte
56 g
Petits pois
7 g
Thym
113 g
Champignons
3 pièce(s)
Céleri
1.5 tasse(s)
Farine tout usage
(Contient Blé Peut contenir Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites)
2 cs
Mayonnaise
(Contient Oeuf, Moutarde Peut contenir Crustacés, Poisson, Gluten, Lait, Moutarde, Sésame, Soya, Sulfites, Blé)
1 pièce(s)
Crème sure
3 cc
Poudre à pâte
(Peut contenir Moutarde, Arachides, Crustacés, Noix, Sulfites, Blé, Oeuf, Sésame, Soya, Lait, Poisson, Triticale)
1 pièce(s)
Concentré de bouillon de poulet
Pas inclus dans votre livraison
3 cs
Beurre non salé*
0.13 cc
Poivre*
½ cc
Sel*
1 cs
Huile*
1 cc
Sucre*
Informations nutritionnelles
Ustensiles
Instructions
Quarter mushrooms. Cut celery into 1/4-inch slices. Peel, then cut carrot into 1/4 inch coins. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from the stems. Pat chicken dry with paper towels. Cut chicken into 1-inch cubes. Add chicken, 1/2 tbsp flour and 1/4 tsp salt to a medium bowl. Toss to coat. Set aside.
Stir together mayo, sour cream, baking powder, 2 tbsp water, 1 tsp sugar and 1/2 tsp salt (dbl all for 4 ppl) in a large bowl. Add remaining flour, then stir until just combined. Using your hands, form dough into a loose ball. Flatten dough and press into a 1-inch thick disc. (NOTE: Halve dough and make two discs for 4 ppl.)
Cut biscuit dough disc into 8 equal wedges. (NOTE: You will have 16 wedges for 4 ppl.) Transfer biscuits to another parchment-lined baking sheet. Bake in the middle of the oven until puffed up and golden, 10-12 min.
While biscuits bake, heat a large pot over medium-high heat. When hot, add 1 tbsp oil and 1 tbsp butter (dbl both for 4 ppl), then chicken. Season with pepper. Cook stirring occasionally, until chicken is golden brown all over, 2-3 min. Transfer chicken to a plate. Set aside.
Reduce heat to medium, add another 1 tbsp butter (dbl for 4 ppl), then thyme, mushrooms, carrots, celery and peas. Cook stirring often, until veggies soften slightly, 2-3 min. Add chicken, broth concentrate and 2 1/2 cups water (dbl for 4 ppl). Cook, stirring often until veggies are tender and chicken is cooked through 6-8 min.**
Divide stew between bowls. Serve biscuits on the side for dipping.